Put teaspoons of the mixture onto the baking sheet and press down slightly with the back of a spoon. Place an almond half in the center. bake in the oven for 20 to 25 minutes, until lightly golden. Let set on the baking sheet for 2 minutes to set, then transfer to a wire rack to cool. Cut around the rice paper, if using, before storing in an airtight container for up to 5 days.

Reprinted with permission from Alison Walker’s A Country Cook’s Kitchen (Rizzoli, 2012.)